*2.4. Moisture Content*

The moisture content in edible films is an important factor to consider as it can affect the quality, safety, and shelf life of the food. Generally, the moisture content should be low to prevent microbial growth and maintain the structural integrity of the film. In the current study, the SA–AG-based film samples showed a slight decrease from 18.52% to 17.03% in moisture content with the addition of the CEO. The minimum MC (17.03%) was found in the AC-4 sample, followed by AC-3 (17.89%) and AC-2 (18.18%), while the maximum value for MC was observed in the control. The decrease in the moisture content of the films when increasing the concentration of the CEO could be due to the hydrophobic nature of the added oil. Jamróz et al. [24] reported a decrease in the moisture content of edible films, based on starch-turbellarian-gelatin, when incorporated with tea tree essential oil. Furthermore, sodium alginate-chitosan-based edible films showed similar behaviour when loaded with bitter orange oil [25].
